Executive Chef (Annenberg)

Executive Chef

By working at Harvard University, you join a vibrant community that advances Harvard's world-changing mission in meaningful ways, inspires innovation and collaboration, and builds skills and expertise. We are dedicated to creating a diverse and welcoming environment where everyone can thrive.

Harvard University's Central Administration (CADM) is a 5,000+ employee organization that supports the university's overall excellence by understanding and serving the needs of its schools, students, faculty, staff, alumni, and surrounding communities. Through dynamic and collaborative partnerships, CADM provides high-quality and efficient services to the schools to help them achieve their goals.

Harvard University Dining Services (HUDS) advances the mission of Harvard University through its multiple food and beverage venues on campus. The Residential Dining program, central to Harvard's House Life and the hub for community building, literally sets the table for the kinds of connections that uniquely happen over a shared meal. Undergraduate dining halls serve as a student's home kitchen, where they experience personalized hospitality and familiarity to support their individual needs. HUDS' Residential Dining program seeks an Executive Chef with a genuine passion for food and a commitment to a diverse, delicious, nutritious, and sustainable food. Beyond simple foodservice, HUDS undergraduate dining halls are spaces for student and faculty engagement and advocacy, celebrating diversity and inclusion through shared food experiences, and developing solutions to global food systems challenges through real-world applications.

Reporting directly to the Sr. General Manager and under the leadership of the Sr. General Manager, the Executive Chef assists with the culinary and operational oversight Annenberg residential dining facility. Under the direction of the Sr. General Manager, this position oversees the daily culinary aspects of a quality dining service program providing maximum customer satisfaction to students, Yard Dean, faculty, and University guests.

Job-Specific Responsibilities:

Operational Management

• Lead a team of culinary and service staff in the overall management of a dining location and large volume catering in full compliance with all food, occupational safety rules and regulations and customer service expectations.
• Ensures high standards are consistently met via the implementation of all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety, etc.
• Coordinate, plan and supervise the production, plating, and presentation of food at all catered events while meeting customer expectations.
• In collaboration with the Senior General Manager, develop and create seasonal menus and food concepts for review with the Senior General Manager.
• As part of the senior culinary leadership this position plays an active role creating recipes, food concepts and platforms.
• Implement and monitor FoodPro menu and inventory management system including, but not limited to ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc.
• Develop and maintain positive and professional working relationships with relevant University personnel, students, and other internal and external stakeholders.
• Ensure kitchen equipment (i.e.: dishwasher, ovens, refrigeration, exhaust, and ventilation systems) is operational. Submits necessary requests for repair if necessary.
• Implement and manage Unit-specific sustainability goals and programs.

Fiscal Management

• Ensure financial viability of labor and food cost through development and management of budget based on realistic goals. Ensure all financial related tasks are completed in a timely and accurate manner.
• Directly responsible to meeting budgeted CPM at Annenberg and FlyBy
• Assist with the development and management of the annual operational budget which includes, but is not limited to management of P&L's, estimation and management of food and labor cost goals, etc.
• Submit all invoices and PCard documentation per HUDS policy and procedure. Audit and review documents for accuracy prior to submission.
• Ensures all reporting is completed per University standards and all record-keeping is maintained in accordance with University policy.
• Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts.

Employee and Labor Management

• Provide leadership and direction to a diverse team of unionized, non-exempt workforce as well as multiple exempt level Chef's. Develop and maintain a positive and collaborative working environment that promotes, open communication, consistency, fairness, and opportunities for continuous learning while achieving the vision and mission of HUDS and the University.
• Responsible for developing Chef's through weekly production meetings and 1:1's. Take the lead on providing milestone experiences to enhance their opportunity to prepare them for larger responsibilities within HUDS.
• Develop and maintain positive, professional relationships with staff via regular meetings, two-way communication, timely feedback, collaboration, and consistent visibility in the work unit.
• Develop and maintain professional relationships with Union Shop Stewards.
• Interview candidates and hire based on approved budget and staffing pattern. Complete probationary employee evaluation form as required. Complete annual performance evaluations for exempt staff as assigned.
• Ensures performance expectations and work rules are clearly communicated and implemented via regular coaching, mentoring and regular staff meetings.
• In consultation with Human Resources, imposes corrective action measures as needed while complying with the terms of the Collective Bargaining Agreement and University policy and procedure.
• In collaboration with Human Resources and HUDS Management, ensures employment practices are compliant with the current Collective Bargaining Agreement and all University personnel policy and procedures.
• Participates in grievance hearings and arbitrations. Submits answers to grievances per the timelines outlined in the Collective Bargaining Agreement.
• Ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HUDS policy and procedure.
• In collaboration with HUDS' culinary team, develop and implement relevant trainings to increase knowledge and ability of cooks and other Unit staff.
• Assist with the development and implementation of new policies and procedures.

Working Conditions:

• Ability to work evenings, weekends and holidays as needed
• Subject to wet floors, temperature extremes, and excessive noise
• Standing and walking for significant amounts of time is necessary.

Physical Requirements:

• Position frequently involves long hours and widely diverse duties
• Must be able to lift (approximately 20 to 30 pounds), bend, stoop and perform other physical exertion
• Ability to stand for extended periods of time

Qualifications

Basic Qualifications:

• Bachelor's degree or equivalent work experience required
• Minimum of 5 years' relevant work experience
• Supervisory experience
• Valid Massachusetts state driver's license

Additional Qualifications and Skills:

• Bachelor's degree in Culinary Arts or a related field preferred.
• At least 5 years of culinary management experience, preferably in a restaurant or hospitality environment with responsibility for developing a high-quality food program.
• Strong business acumen, including experience with budgeting, financial management, and human resources.
• Demonstrated ability to deliver exceptional, customer-focused service.
• Excellent communication skills (verbal, written, interpersonal) and ability to work effectively with a diverse community and stakeholders.
• Strong organizational, time management, and multi-tasking skills; able to meet multiple deadlines and manage competing priorities in a fast-paced, changing environment.
• Calm, adaptable, and professional under pressure; uses sound judgment and can independently make well-reasoned business decisions.
• Skilled in problem-solving, conflict resolution, and negotiating successful outcomes with a diverse group of stakeholders.
• Proven experience managing in a unionized environment.
• Passion for food and familiarity with current culinary and dining trends.
• Proficiency in Microsoft Office (Word, Outlook, Excel).
• Operational knowledge of industrial kitchen equipment (e.g., dishwashers, ovens, ventilation systems).
• Experience with food service applications and computerized menu management systems (e.g., FoodPro), and workforce/timekeeping systems such as Kronos or similar.
• Ability to quickly learn and adapt to new systems and applications.
• Ability to obtain ServSafe certification within six months of employment.
• Ability and willingness to work nights, weekends, holidays, and be on-call as needed.
• Works professionally, ethically, and with integrity; committed to upholding the vision and mission of HUDS and the University.

Standard Hours/Schedule: 40 hours per week

Visa Sponsorship Information: Harvard University is unable to provide visa sponsorship for this position